Browned Butter & Nutmeg Madeleines
Recipe Published: Jun 24, 2020 | Updated: Aug 7, 2022
Written by: Jasma
RECIPE BREAKDOWN
Difficulty: easy | Time note: 1 hour of chilling required | Oven preheating needed: 350°F / 175°C
INGREDIENTS
Additional Ingredients
Softened butter
All purpose flour
White chocolate
Pistachios
Batter
85 g (6 tbsps) browned butter (measure after browning)
3 large eggs
135 g (2/3 cup) white granulated sugar
120 g (1 cup) all-purpose flour
1 tsp baking powder
Pinch of salt
¼ tsp nutmeg
½ tsp vanilla extract
SPECIAL EQUIPMENT
Here's the video tutorial! For more go check out my Youtube channel!
LET’S BEGIN!
Browned butter
1. To prepare the browned butter, melt the unsalted butter in a small saucepan and constantly stirring to prevent burning until small brown specks of milk solids form.
2. Remove from the heat immediately. Measure the weight of the browned butter and make up for any lost quantity by adding more butter.
Batter
3. In a large bowl, crack all your eggs and add the white granulated sugar. Whisk until it becomes pale in colour.
4. Sift the dry ingredients.
5. Add the dry ingredients into the egg mixture and whisk gently until combined.
6. Pour the cooled browned butter into your batter. Mix to combine, do not overmix.
7. Chill the batter for about an hour.
Baking
8. Butter and flour your madeleine moulds.
9. Scoop your chilled batter into each seashell compartment with a mini ice cream scoop.
10. Bake in a preheated oven at 350°F/175°C for 8-9 minutes until golden brown on top.
11. Remove the baked madeleines from the mould and allow them to cool slightly.
Decoration
12. Drizzle some melted white chocolate over the madeleines.
13. Finally, sprinkle on some chopped pistachios before the chocolate sets. Enjoy!
